<p>A booklet for year 7 based on 6-8 week rotation.</p> <p>Includes:</p> <ul> <li>first lesson on nutrition,</li> <li>6 recipes and post cooking written tasks,</li> <li>4 challenge activities</li> <li>3 research tasks</li> <li>assessment and mark scheme with space for evaluation</li> </ul> <p>Mark scheme and technical skills are based on the OCR GCSE spec.<br /> Practicals do not make use of the hob due to my own classroom restrictions- all recipes can be done in under 70 minutes and can be done in an hour is weighing and measuring is done at home.</p>

<p>GCSE Technical Skills display posters for AQA, Eduaqas and OCR.</p> <p>Good for display and classroom discussions so students know how to showcase their skills in year 11.</p>

<p><strong>WJEC Hospitality and Catering Level 1/2</strong><br /> A student workbook that covers Unit 1.4. This booklet contains note pages and worksheets for each subsection of Unit 1.4. At the end of each section there are practice questions taken from the textbook for students to consolidate their learning from the unit. Perfect for lessons or for year 11 revision.</p>

<p>Complete lesson PP and worksheets on Food Processing.<br /> Designed for AQA Food Preparation and Nutrition but would be suitable for all exam boards.<br /> Great for year 11 revision.</p> <p>Worksheets include- fill the gap and consolidation of learning, multiple choice questions, longer answer exam questions.</p>

<p><strong>WJEC Hospitality and Catering Level 1/2</strong><br /> A student workbook that covers Unit 1.3. This booklet contains note pages and worksheets for each subsection of Unit 1.3. At the end of each section there are practice questions taken from the textbook for students to consolidate their learning from the unit. Perfect for lessons or for year 11 revision.</p>

<p><strong>WJEC Hospitality and Catering Level 1/2</strong><br /> A student workbook for Unit 2. Includes note pages and the mark scheme for each section of the Controlled Assessment. The assessment is broken down into each area, meaning students can work their way through section by section and are aware of what is required for each element of the task.</p>

<p>A worksheet for students to match up the description of cooking methods to the images. The third sheet is an activity where students state what happens to nutrients due to cooking methods, e.g. vitamins lost when boiling vegetables. Designed for GCSE Food Preparation and Nutrition but recently used for WJEC Hospitality and Catering unit 2.1.2.</p>

<p>Match up activity- reasons why nutrients are needed in the diet are given, students need to match these to the correct nutrient. Sheets are designed as colouring in sheets for a relaxed lesson. Designed for WJEC Hospitality and Catering, Unit 2.1. Also good for use for GCSE Food Preparation and Nutrition.</p>

<p>An activity based on the Eatwell Guide for ages 11 upwards. All you need is dice and coloured pens/pencils/highlighters for each section of the Eatwell Guide and grey for ‘eat less often’. I have used this as a year 7 cover lesson and students have found it so enjoyable they have completed 2+ sheets each in an 80 minute lesson. Great way to consolidate learning on healthy eating and a fun revision game for year 11s.</p>

<p><strong>Keywords Dictionary for Food Preparation Skills</strong><br /> Designed for WJEC Hospitality and Catering but suitable for schools following other courses, including GCSE Food Preparation and Nutrition.<br /> Used by students KS3 and upwards to help them define keywords given in practical lessons.</p>

<p>A worksheet to help students work out gross and net profit. Designed for WJEC Hospitality and Catering. Would make a good starter activity in Business Studies.</p>

<p>8 Booklets for the Food Preparation and Nutrition course.<br /> Mostly based on Eduqas but suitable for other exam boards.</p>

<p>A recipe and work booklet for GCSE Food Preparation and Nutrition.<br /> This booklet includes, worksheets, recipes and exam questions based on each recipe.</p>

<p>10 workbooks for each area of the Food Preparation and Nutrition course.<br /> Unit 1- Bread<br /> Unit 2- Pastry<br /> Unit 3- Cake<br /> Unit 4- Poultry and Fish<br /> Unit 5- Technical Skills<br /> Unit 6- Cereals<br /> Unit 7- Fruit and Vegetables<br /> Unit 8- Dairy<br /> Unit 9- Protein<br /> Unit 10- Fats and Sugar</p>

<p>A recipe and work booklet for GCSE Food Preparation and Nutrition.<br /> This booklet includes, worksheets, recipes and exam questions based on each recipe.</p>

<p>A recipe and work booklet for GCSE Food Preparation and Nutrition.<br /> This booklet includes, worksheets, recipes and exam questions based on each recipe.</p>

<p>A recipe and work booklet for GCSE Food Preparation and Nutrition.<br /> This booklet includes, worksheets, recipes and exam questions based on each recipe.</p>

<p>Updated for 2018/19, this booklet follows the order of the Collins WJEC/EDUQAS Food Preparation and Nutrition Revision Guide.</p> <p>A range of activities for each topic area, suitable for students to use without additional support.<br /> Also, great activities to use in class and for homework tasks from KS3 onwards.</p> <p>Content is suitable for other exam boards.</p>